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Topic: Classico Tomato Sauce (Read 39106 times)

Although I'm not a fanatic on exactness, I generally will add app. 1 teaspoon of dried oregano, 2-3 cloves of fresh garlic and salt and pepper in very modest amount to a 28oz. can of tomatoes. In a pinch I won't hesitate to use the dried minced garlic, Penzey's is just about as good as fresh garlic.

Although I'm not a fanatic on exactness, I generally will add app. 1 teaspoon of dried oregano, 2-3 cloves of fresh garlic and salt and pepper in very modest amount to a 28oz. can of tomatoes. In a pinch I won't hesitate to use the dried minced garlic, Penzey's is just about as good as fresh garlic.

Dave,

Thanks for telling me what you add to your 28 oz. can of tomatoes. I know if will have leftover sauces today, so I just might add my microwaved garlic and spice blend to my Classico tomato products. The microwaved garlic and spice blend I know can be frozen when put into a tomato sauce. That way if I want to do more testing on the Classico tomato products I can do more tests.

I also have a can of Classico tomato puree. I'll include that in my test. I'll be anxious to see the difference in texture between the ground, crushed and tomato puree. Also, I've never been crazy about whole tomatoes, so that will be interesting also. I love Sclafani crushed tomatoes, however their whole tomatoes are just meh! I have a theory about why, but we'll save that for a later date.

DM,Thanks for the write up and info.I do agree,the classicos are a bit sweeter than 6 in 1's.That said,I was not sure because of the size of the cans.But good to hear Im not the only one that thought the same thing.

I also opened a can of puree and it was good,but very thick.No way to use it out of the can on a pizza.At least,not for me.

I was not sure what to do with it to make a sauce,so I just mixed it with another can of crushed tomatoes and spiced it up.It made a good sauce but I need to try it by itself.

Maybe next time I will add a little water to the puree alone to thin it down,spice it up and see how it makes a sauce on its own.

Seems that everyone agrees about the slight difference between the Classico's and 6-in 1's, I attribute it to the fact that the Classico's are without peels while the 6 in 1's have peels (which tend to add a bit of bitterness). Really can't go wrong with either.

Seems that everyone agrees about the slight difference between the Classico's and 6-in 1's, I attribute it to the fact that the Classico's are without peels while the 6 in 1's have peels (which tend to add a bit of bitterness). Really can't go wrong with either.

DM, if I am not mistaken, the Classico Ground are peeled, that's right but the Classico Crushed are unpeeled, but I might be wrong.

I also have a can of Classico tomato puree. I'll include that in my test. I'll be anxious to see the difference in texture between the ground, crushed and tomato puree. Also, I've never been crazy about whole tomatoes, so that will be interesting also. I love Sclafani crushed tomatoes, however their whole tomatoes are just meh! I have a theory about why, but we'll save that for a later date.

Dave,

I didnít get a chance to do the tests on the 3 Classico products today. I became busy, so I will anxiously await your tests. I will try to do the tests next week.

Today I opened a can of the Classico peeled ground tomatoes along side a can of the crushed tomatoes . To say there is any difference is really splitting hairs, they look and taste just about identical to me. If pressed to differentiate, I'd say the crushed were slightly "milder", but these are so similar I won't hesitate to interchange them for any purpose. I combined the two to make a light pasta sauce for tonights dinner of veal parm and penne pasta.

In my ongoing tests of canned tomatoes, tonight I will be comparing Classico crushed tomatoes to one of my favorites and my "go to" brand for pizza making, Sclafani crushed tomatoes. To the best of my knowledge, Sclafani packs using Jersey grown tomatoes, as opposed to the California tomatoes from most of the big pizza industry providers. I will report back early next week.

Classico v SclafaniI compared both brands canned crushed tomatoes last night, both are excellent tomatoes. This really comes down to splitting hairs, but to try to differentiate I'd say the Classico's were slightly sweeter tasting, while the Sclafani were a little bolder, more pronounced flavor. The Sclafani were just a tad thicker in consistency, just slightly chunkier with a little less liquid. Either one is sure to please, I wouldn't hesitate using either as a pizza sauce right out of the can, or as the base for a cooked sauce.

I used the Classico tomato sauce last night. I added some herbs, but not nearly as much salt and sugar as is usually needed to bring it into balance. I hate Wally-world, but will hold my nose to get the Classico.

What I have been buying is NOT sauce, it's canned (28oz) tomatoes. They have crushed, ground , whole and puree, and what I've been talking about have been the crushed and peeled ground tomatoes. Classico sauce in the glass jars is a whole different product, not what I've been tasting and referrring to in this thread. I hope nobody has gotten confused on that, but I'm starting to think some have.

I havenít gotten around to doing the taste testing on the Classico products at market, but decided to open a can of Classico Heavy Duty Tomato Puree to try and use with a simple dinner tonight of Goulash, with just macaroni and Hamburg. The taste of the Classic Heavy Duty Tomato Puree had a nice fresh tomato flavor right out of the can and was fairly thick. It also was a little sweet tasting, for my palette.

I simmered the Classico Heavy Duty Tomato Puree with some sautť onions and garlic, and added some other herbs. As can be seen the color of the Classico Heavy Duty Tomato Puree changed colors after the slight simmering. The sauce became darker and also much thicker. I had even added water to the Classico Heavy Duty Tomato Puree before the simmer.

I am not sure how this product would taste baked on a pizza.

I also got a can of Rienzi Crushed Peeled Italian Plum Tomatoes and Redpack Whole Peeled Tomatoes in thick puree at Walmart and will try taste testing them with the Classico products.

I was curious about the puree, I also have a can but haven't tried them yet. Glad you gave us your findings. I've tried the Rienzi tomatoes and they were TERRIBLE! Beware, they were by far the worst tasting tomatoes I have ever tried. Red Pack are very pedistrian, many better options available for the same price or less IMO. Let us know what you think!

I was curious about the puree, I also have a can but haven't tried them yet. Glad you gave us your findings. I've tried the Rienzi tomatoes and they were TERRIBLE! Beware, they were by far the worst tasting tomatoes I have ever tried. Red Pack are very pedistrian, many better options available for the same price or less IMO. Let us know what you think!

Dave,

I also will be interested in what you think of your can of Classico Heavy Duty Tomato Puree. Thanks for warning me about the Rienzi tomatoes. I will see how the Red Pack tastes also. I just thought I will pick them up while I was at Walmart. I have so many cans of tomato products at market, we better soon get to the taste testing.

I'm gonna be with a bunch of pizza fanatics next weekend and I'm bringing several brands of canned tomatoes to do a taste test. Just "crushed" or "ground" will be included, have to keep it somewhat controlled. I'll report back on what the results are.

I'm gonna be with a bunch of pizza fanatics next weekend and I'm bringing several brands of canned tomatoes to do a taste test. Just "crushed" or "ground" will be included, have to keep it somewhat controlled. I'll report back on what the results are.

Dave,

Good to hear you are going to be with a bunch of pizza fanatics next week and are going to do the taste test on several brands of canned tomatoes, with the Classico crush and ground included. Doing the taste tests with different people is great, because each of us taste things in different ways.

Just picked up a can of Classico peeled ground tomatoes at Walmart for 1.58. Opened the can. Looked just like Escalon 6 in 1, with perhaps a trace more water. Tasted great, with perhaps a bit more sweetness. I normally run my 6 in 1's thru my food mill - my daughter likes a smooth sauce. I ran these thru my oxo food mill, and I had about 1/3 of discard I normally have with 6 in 1's. Some peels and plenty of seeds. Maybe I could even stop milling the tomatoes because they are peeled! Will cook tomorrow on pizza, but the tomatoes look and taste great. About half the price of shipped Escalon! Thanks for the find guys!!! Mark